Danish Roast Duck

Danish Roast Duck

Ingredients:

1 Duck (cleaned about 2 - 2 1/2 kg, 4-5 pounds)
salt, pepper
2-3 apples
100 gr/4 oz prunes
water, thickener

Procedure:

Peel apples and slice into boats.
Rub the duck inside and outside with coarse salt and pepper.
Fill the duck with apple pieces and prunes. Close it up.
Place a grill over the roasting pan. Place the duck on the grill, breast
faced up.
Grill 20 minutes at 225 C/440 F.
Remove the fat from the pan and pour in some water.
Adjust the heat to 170 C / 340 F and smoke it the remaining 1½-2 hours with
apple chunks or plum for smoke. "Drip" it a few times (pour some water over
it).

Use the stock in the pan for gravy:

Remove the floating fat and thicken the stock with flour shaken with
water or cornstarch dissolved in cold water, add browning, salt,
and pepper to taste. Boil at least 2 minutes while stirring.

Serve with white potatoes or sugar browned potatoes (melted sugar and
duck fat on a hot pan; heat and turn the boiled potatoes in it), the
apple-prunes, and pickled red cabbage.

Red wine:

Refrigerate the duck fat (schmaltz) and smear it on yer toast!

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